Osso Bucco (Light)
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12 veal hind shanks from the butcher in 1 & 1/2 to 2" lengths
1/4 cup flour salt & pepper to taste 4 cups chicken stock 1 & 1/2 to 2 cups white wine olive oil 1 very large or 2 small onions, chopped into small cubes |
4 carrots, chopped into small cubes
1 tbsp tomato paste 1 bay leaf 2 cloves garlic, minced fine zest of 1 orange zest of 1 lemon bunch of fresh parsley, roughly chopped Optional: 1 diced red bell pepper 1/2 tsp dried red peppper flakes |
- Season shanks with salt and pepper, then dredge in flour. To dredge, place flour in a plate and coat all sides of the shank. Shake off excess. Brown shanks in a large pot in olive oil over medium-high heat for about 2 minutes each side. Add wine and simmer for 5 minutes.
- In a separate pot, saute' onions and carrots until slightly done. Add tomato paste and stir to combine. Set aside.
- Add bay leaf and 2 or 3 cups of the chicken stock to the pot with shanks. Bring to a boil, then lower heat and simmer for about 2 - 3 hours (covered). Add more stock when necessary - keep checking.
- During the last hour of cooking, add the onion and carrot mixture to the shanks.
- Before serving, sprinkle in minced garlic and zest; stir gently.
- Serve over rice with chopped fresh parsley on top.
- Makes 4 servings of 3 shanks per person.